Home » FOOD AND DINING » Quinoa Crab Cakes with Ramp Pesto

Quinoa Crab Cakes with Ramp Pesto

from Executive Chef James Samson of Great Street

Quinoa Crab Cakes with ramp pesto

Quinoa Crab Cakes, Great Street

serves four

Ingredients

Crab cakes:
2 Tbsp whole butter, plus extra for frying
2 oz diced shallot
2 oz diced celery
8 oz scallops
4 oz heavy cream
8 oz egg white (approximately 8 egg whites)
6 oz quinoa, cooked
16 oz lump crab
1 oz lemon zest
2 oz chopped chives
fresh basil and lemon zest for garnish

Ramp pesto:
8 oz ramps, cleaned and roughly chopped
6 oz olive oil
1 oz pine nuts
1 oz crushed garlic
2 oz grated Parmesan cheese

Method

For the crab cakes: In a sauté pan over medium heat, melt whole butter and sweat the shallots and celery until just cooked. In a food processor purée scallops and heavy cream until thick and well combined. In a separate bowl, mix together all ingredients except egg whites. Whip egg whites until they form stiff peaks and gently fold into crab cake mixture. Form into 3-ounce balls. Lightly coat a nonstick pan with whole butter. Allow butter to brown slightly. Sear the cakes in pan until lightly golden brown on both sides.

For the pesto: Mix all ingredients except Parmesan cheese in food processor until well combined, being careful not to heat up by over-mixing. Fold in cheese.

To serve: Place three crab cakes on a plate and top with pesto, fresh basil, and fresh lemon zest.